Summertime Ice Cream Pie

1 Oreo cookie pie crust (6 ounces) 1 pint Haagen-Dazs Rocky Road Ice Cream (see note) 1 pint Haagen-Dazs Vanilla Ice Cream (see note) Optional garnishes Hot fudge topping Whipped cream Chopped nutsRemove wrapping from pie crust and save clear plastic cover. Set aside.Soften rocky road ice cream for 5 minutes at room temperature. Keep vanilla frozen. Gently spoon slightly softened ice cream into pie crust. Working quickly with back of spoon, spread ice cream evenly into crust and smooth top. Top with cover and freeze 2 to 3 hours until very firm. Keep in freezer until just ready to top with vanilla ice cream.Soften vanilla ice cream at room temperature for 5 to 7 minutes; spoon into medium glass or metal bowl. Using medium-sized metal spoon, stir ice cream quickly until smooth. Do not allow to melt. Ice cream should look like soft whipped cream.Remove pie from freezer and spoon vanilla ice cream on top of rocky road. Smooth with spatula. If desired, quickly swirl into peaks or decorative design. Immediately cover and freeze 2 to 3 hours before serving.To serve: Cut into slices with thin serrated knife. Top with optional garnishes. Serve immediately.Serves 10.Baker?s hint: Ultra creamy Haagen-Dazs ice cream works best in this recipe. Substitute either chocolate or brownie variety for the Rocky Road.Nutrition values per serving (without garnishes): 306 calories, 19 g fat (9 g saturated), 5 g protein, 31 g carbohydrates, 1 g fiber, 84 mg cholesterol, 160 mg sodium.